One thing I picked up and really enjoyed in Sweden was the winter-time tradition of drinking Glögg, a mulled wine spiced with cloves, cinnamon, and other good things. There are many varieties, made with either red or white wine, sometimes flavored with other things like vanilla, or pumped up with the addition of cognac or other spirits. The heady drink is usually heated and served with a helping of almonds and raisins dropped in the glass, adding to the aroma and soaking up the spicy-sweet goodness.
Each winter, Blossa, one of the most popular glögg producers, puts out a special edition flavor. For the end of 2011 that flavor was revealed as “Arabica Coffee.” This year’s bottle & label, designed by Jensen Pamp McCann, is really nice, using partially frosted glass for texture & contrast, and bold numbers that highlight the coordinates that the coffee originates from. It turns out the beans they used were sourced from Finca las Delicias, El Salvador, and roasted by Sweden’s largest specialty roaster, Johan & Nystrom. I couldn’t wait to try it and see what the blend would taste like.
I really enjoyed the flavor of the glögg, but the coffee was so subtle that it was almost imperceptible to me, overpowered by the wine and spices. I’m not sure it’s worth paying the premium for the special edition, when other glögg’s taste quite similar. Have you tried it? What did you think?
Perhaps the coffee they chose was too safe; coffees from El Salvador, in my experience, tends to be middle of the road in flavor, nice and balanced, but not often surprising or full of character. I wonder what a more distinctive coffee might have brought to the already strong flavors present in glögg. Maybe we’ll see some other coffee roasters start experimenting with their own ideas, branching off from the more trendy beer collaborations? If you hear of any, do share! Also, if you know where I can get glögged up in New York, pass the word in the comments – I’m sure others would be curious too.
Anyways, to get you into the mood for some glögg, I’m posting some pictures I took this winter and the winter of 2010 in Sweden and Denmark :)
6 comments
Mondomulia says:
Feb 3, 2012
beautiful Sweden!
John says:
Feb 3, 2012
Most probaly FIKA has got glögg in the winter. They usually get traditional Swedish stuff like semlor and julbord. http://www.fikanyc.com/
Aaron Frey says:
Feb 3, 2012
Good tip! I’ve walked by but never stopped to check it out
Felix Mulder says:
Feb 4, 2012
I agree with you on the presence of coffee in the taste, it’s really subtle. Fun fact: the coffee was brewed as espresso. Imagine the guy having to pull 40 000 plus shots!
I’m guessing the reasoning behind the flavor profile is that it’ll appeal to people who like coffee, and won’t “ruin” the glögg to people who don’t. :)
Aaron Frey says:
Feb 4, 2012
I didn’t realize it was integrated as an espresso shot. Now I want to taste it again… Some friends have mentioned that the coffee taste was more obvious at room temperature.
今年の冬、スウェーデンの家庭で最も飲まれるお酒は、生姜ゆず酒に決定!(かも。) | 北欧ヒュゲリニュース says:
Sep 9, 2012
[…] アーモンドとレーズンを入れたカップにglöggを注ぐのがスウェーデン流。 続いて2年目の冬は、コーヒー味。けれどもこれは、個人的に「まずい」の一言でしか表現できないものだったので、写真を撮る気にもなりませんでした。ということで、このサイトから写真をお借りします。ボトルのデザインはおしゃれですよね: この英数字は、コーヒー豆の生産地(エルサルバドル)の緯度・経度を示しています。 […]